Roasted radishes

This can be done on the barbecue while the steaks, fish or chicken are grilling. A vegetable grill pan is handy, or use a piece of heavy foil. French radishes with their long white tails look especially good grilled.

  • 2 bunches radishes (about 20)
  • 1½ T canola oil
  • 2-3 sprigs thyme
  • coarse salt and fresh-cracked black pepper
  • squeeze fresh lemon (about 1 t)

Preheat oven or grill to 450°F.

Cut off all but ½ inch of green radish tops. If the greens are in good shape, clean well and reserve. Toss radishes with oil and thyme. Season. Roast, stirring occasionally, until tender, slightly wrinkled and charred, about 15 minutes. Discard any burnt thyme bits. Toss chopped radish tops over if using. Sprinkle with salt, drizzle with lemon juice and serve.